As autumn falls, grocery stores and farmers markets turn into Thanksgiving, and we’re always looking for new ways to use the glorious root vegetables and pumpkins that line the aisle. Here we’re making a braised stew pork roast with butternut squash and root vegetables that takes comfort food to the next level. Enjoy a hearty meal that will keep your bones warm, then wrap yourself in a blanket and enjoy an evening full of autumn happiness.
Here’s how to do it.
Stew braised pork with root vegetables
- 2 3/4 lb. Pork neck or shoulder on the bone
- 1/4 cup hot mustard
- 2 TBSP. Dijon mustard
- 2.5 tbsp Avocado oil, divided
- 2 TEA SPOONS. Apple Cider Vinegar
- 2 TBSP. chopped sage
- 1 tablespoon. chopped rosemary
- 2 TEA SPOONS. Thyme leaves
- 4 cloves of garlic (chopped) plus 6-8 whole cloves
- 1 teaspoon. salt
- 1 teaspoon. black pepper
- 1 apple
- 1 small onion
- 1/2 cup of broth
- 4+ cups of your favorite root vegetables cut into 1-inch cubes
Preheat your oven to 425 degrees Fahrenheit.
Rub your pork with a tablespoon of avocado oil. In a small bowl, mix the hot mustard, Dijon mustard, apple cider vinegar, sage, rosemary, thyme, chopped garlic, salt and pepper.
Rub the mustard mixture all over the pork.
Cut into the whole pork with a knife and place the whole cloves of garlic in the slits.
Pour ½ tablespoon of avocado oil into a round casserole or stew pan and place the pork in the center.
If the pork has a side with more fat, put that side up. Quarter the apple and onion and place around the pork.
Place the pork open in the oven at 425 degrees for 40-45 minutes.
Take the Dutch oven out of the oven and turn the pork over.
Add the chicken broth and cover the Dutch oven. Reduce the oven temperature to 325 degrees. Let the pork cook for about 2 hours, depending on the size and shape of the piece of meat. Ideally, use a meat thermometer and cook until the pork is about 165 degrees Fahrenheit. After about an hour, check the meat and remove any remaining apple and onion pieces that haven’t broken. At this point, if you notice too much evaporating, you can add extra broth.
Take the pot out of the oven and uncover it. Throw your chopped vegetables into the remaining avocado oil and sprinkle with salt. Arrange them around the pork in your Dutch oven and carefully toss them into one of the juices in the pot.
Cover the pot and put it back in the oven for ~ 40 minutes, or until the vegetables are tender and the pork has an internal temperature of 195-200 degrees. If the vegetables are tender but the pork is not yet tender, you can remove the vegetables and put the pork back in the oven.
Slice or mince your pork and serve with the vegetables and pan juice.
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